Description
Eggs in Purgatory is a simple yet flavorful dish featuring eggs poached in a spicy tomato sauce. It’s perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon red pepper flakes (or to taste)
- Salt and freshly ground black pepper to taste
- 4 large eggs
- Fresh basil or parsley, for garnish (optional)
- Crusty bread, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red pepper flakes and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
- Make four wells in the tomato sauce using the back of a spoon.
- Carefully crack one egg into each well.
- Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny, depending on your preference.
- Garnish with fresh basil or parsley, if desired.
- Serve immediately, with crusty bread for dipping, if desired.
Notes
- For a milder dish, reduce or omit the red pepper flakes.
- You can add other vegetables to the sauce, such as bell peppers or zucchini.
- Ensure the sauce is simmering gently before adding the eggs to prevent them from breaking apart.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American